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Becky

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The recipe is perfect as is - no need for any modifications whatsoever. Of course you can add cinnamon and vanilla as other reviewers suggest, but I really prefer the simplicity of flavors that are in the original recipe. But then it is a MUST that you use GOOD quality apples. You can't hide bad apples in this recipe. I used Granny Smith the first time, and the tartness was great since the caramel sauce is as sweet as it is.
I'd recommend watching the video before you make this for the first time.

Tasted like a classic lasagna (I omitted the green olives). The texture was great, and it held together really well. I didn't have any lasagna noodles so I substituted it with small shells (I used about 12 oz and cooked them al dente like you would the lasagna noodles). I layered them in the same way and it turned out great. I could still cut the pieces into squares, oddly enough. (I thought it would turn out to be more of just like a casserole consistency.)